It seems Pulled Meat and Slow Cooked Roast are trendy these days. But here in Australia, the cost of gas and electricity is sky-rocketing and I don’t want to cook for 8 hour or 10 hours. I want to cook quickly. Then a pressure cooker comes in handy.
6 to 8 Servings
Boneless Pork (Shoulder or Loin) Roast 1.2 to 1.6kg
Oil 1/2 tablespoon
Onion 1 *coarsely sliced
Ginger 1 to 2 small pieces *thinly sliced
Garlic 1 clove *crushed
Hot Water 1/2 cup
Sake 4 tablespoons
Sugar 2 to 3 tablespoons *depending on how sweet you would like
Soy Sauce 4 tablespoons
Chilli Flakes OR Powder 1 teaspoon *optional
If you want to cook Pulled Pork, cut the Pork Roast in half or quarters, so that the meat will be cooked extra tender.
Heat Oil in a frying pan over a high heat and brown the Pork all over. *Note: This process can be skipped.
Place Onion, Ginger and Garlic in the pot, place Pork on the vegetables.
Mix Hot Water, Sake, Sugar, Soy Sauce and Chilli (*optional) in a bowl and pour over the Pork.
Start cooking over a high to medium heat. Once the pressure is on, reduce the heat to medium low, cook for 40 to 60 minutes. Let it cool under pressure.
When the lid can be removed, simmer uncovered until the sauce thickened.